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PIG ROAST

OK I got sucked into my neighbors pig roast. He getting a 60# pig, I have only done this once and I just put slits in the pig an inserted garlic. My thought was to just do a dry rub, or maybe stuff it with fruit or hole herbs, bast it with apple juice or in a pan to add moisture, what do you think? The roster is a rotisery that uses charcoal wood chips, low and slow was my thought with apple wood.

Hog Roast

Originally Posted by Litchmo

OK I got sucked into my neighbors pig roast. He getting a 60# pig, I have only done this once and I just put slits in the pig an inserted garlic. My thought was to just do a dry rub, or maybe stuff it with fruit or hole herbs, bast it with apple juice or in a pan to add moisture, what do you think? The roster is a rotisery that uses charcoal wood chips, low and slow was my thought with apple wood.

A hog roast is awesome, a lot of work but the end result is normally pretty good. I roast about 6 or 7 a year on a cooker that I made. Now the only thing is mine is not a rotisserie but all the same concept. I make up a big pot of stuff that I inject in the meat a few hours before I put it on. I use apple and hickory wood, I keep my temps at 225 for the most part. The last one that I did was 270# just did the 2 hams and 2 shoulders that was about 120#s of meat. Got the fire going at 1800 on Friday night and put the pig on at 2000, it roasted until 1600 the next day. Pulled apart awesome.

A 60 pound pig will feed about 12 to 15 people. I stopped cooking pigs or 1/2 pigs because there's so much waste. I use to pay around .90 a pound for a 1/2 or .95 to a 1.25 for shoulders or hams. My preference is hams. After you do one, you'll see what I'm talking about. I'm sure it will be really tasty!

I'm a rub man. You can buy it but mixing it is best and I make my own sauce! Yummmmm.

agree on the wast...me and a few friends used to do hog roast for people we knew...they would cover the cost for fuel and the pig..we would end up getting a few $$ our selves but mostly all the beer we could drink. Depending on the size we would start it at 10pm or midnight then cook it all morning..usually Finnish it about 3pm...the butchering is a complete mess. u would end up with about 15-25 lbs of fatty slime. These where FAT tender Indiana hogs. Meat would fall apart on its own, not much pulling needed. The mess was horrible..about two hours to clean up just from cooking and pulling the pig.

we would not use a rub but stuff that beast with aromatics...whole herbs and quartered apples, oranges and onions.

agree on the wast...me and a few friends used to do hog roast for people we knew...they would cover the cost for fuel and the pig..we would end up getting a few $$ our selves but mostly all the beer we could drink. Depending on the size we would start it at 10pm or midnight then cook it all morning..usually Finnish it about 3pm...the butchering is a complete mess. u would end up with about 15-25 lbs of fatty slime. These where FAT tender Indiana hogs. Meat would fall apart on its own, not much pulling needed. The mess was horrible..about two hours to clean up just from cooking and pulling the pig.

we would not use a rub but stuff that beast with aromatics...whole herbs and quartered apples, oranges and onions.

Don't know if any of "ya'll" have ever heard this one but my pal says that his boys Fight over the Pig Skin. They take it, scrape all the Crap/Fat/Muck out and deep fry it into the best Pork Skins you ever ate. I have never done that. I normally won't feed my dogs the muck that's left since it's so greasy.

Hey, I like the fruit idea. The other thing I normally do is, I'll get a whole sirloin and cook it with the hams (or pig). Man-O-man the sirloin takes missing before the Pork hits the table.

we would eat a few pieces of the crispy skin, the cheeks are good also...there is just so much "muck" as u put it that u just want to get it cleaned up as soon as possible. I would think a dog would have the runs if it was given that nasty stuff.

Nice looking piglet you have there. Perfect size for a small party. Great set up with the rotisserie and all that. We would have to flip ours by hand half ways threw. How was it..was there any souses served?

Nice looking piglet you have there. Perfect size for a small party. Great set up with the rotisserie and all that. We would have to flip ours by hand half ways threw. How was it..was there any souses served?

yea it was a small pig. A 60# pig which is small was ordered and the butcher supplier sent him a 50# pig all and all it was very good with leftovers, served with yellow rice garlic potatoes, veggie stuffing and salad sides.
the roster was made years ago by my partner and I old kitchen line for the stainless, a old stoker motor and gear box, a shaft from a cooling tower, and a old snowmobile trailer and you have a roster. works great.

One try goodbye...

That's the part we missed. Once we dismantled the spit it has been in storage ever since. It's one of those things that you can't lend out b\c no one else would know how to use it! Where yours can be parked in a shed and loaned out season after season.

All in all, It was a nice cookout but the prep and clean up was a bear!!! We will not have another for a long time.